A well-made cheesesteak is a thing of beauty. All the ingredients kind of…fuse together. The thinly shaved beef, the glistening caramelized onions and peppers, the molten liquefied cheese—all densely packed into a pillowy-soft roll. You hoist it like a barbell, take a bite, and think to yourself, “My God, this cannot be good for me.” But you know what? You’re going to eat it anyway, and you’ll probably slice off another half of the half that’s still sitting on the cutting board. Why? Because this homemade cheesesteak is the best thing you will eat all month. Hands down. Just look at it. You know it is. You’ve got 27 other days in February to try to be healthy. Super Bowl Sunday isn’t one of them. — Adam Rapoport

Alex Lau

You know what people have a lot of opinions about? What does and does not belong on a cheesesteak. To be clear, this isn't an exact replica of a Philly cheesesteak. There are a few modifications that we chose to make, but ultimately, it’s your sandwich; you decide. Here's what makes up our dream cheesesteak:

ToppingsKetchup, hot sauce, or a swipe of mayo are all fair game—though Philly natives let the plain sandwich speak for itself. We definitely want peppers and onions on our sandwich though.

CheeseSharp cheddar or provolone don’t melt that well, which is why we mix them with American (the meltiest of all). We went for a 50/50 split of American and mild provolone. But for those who swear by Cheez Whiz, we won't stop you.

MeatCheesesteaks call for well-marbled cuts of beef that will sizzle in their own fat and cook up juicy. Our meat of choice to fit that bill: boneless
beef short ribs. They’re relatively affordable, have an ideal fat quotient, and (bonus) come in a neat, compact shape that’s easy to slice.We stand by boneless short ribs, but if you want to splurge for boneless rib eye, by all means do it. For a more budget-friendly cut, either sirloin or brisket would be a good choice.

Meat. Cheese. Bread. Toppings. We've got all of building materials, now it's time to start constructing an architectural wonder. You know, the kind you can eat. Follow these four steps (and a few insider tips) to the perfect cheesesteak.

1—Sauté Bell Peppers and Onions

Heat olive oil in a large pot over medium-high. Add onions and bell peppers and season generously with salt and black pepper. Cook, stirring often at first then only occasionally as vegetables soften, adjusting heat as needed and adding a splash or so of water if vegetables are browning too quickly, until golden brown and very tender, 25–30 minutes. Remove pot from heat, add vinegar, and give everything a good stir. Taste and season with more salt if needed.

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Do ahead: Vegetables can be cooked 3 days ahead. Let cool, then cover and chill. Reheat before assembling sandwiches.

Here's a little guide to slicing your boneless beef short ribs.

Photo by Alex Lau

2—Freeze the Meat

Place short ribs on a parchment-lined rimmed baking sheet and freeze, uncovered, until firm around the edges but still yielding in the center, 45–60 minutes.

Why We…Freeze the BeefThe meat for a cheesesteak is typically shaved super thin on a deli slicer before it’s cooked. To mimic that, we firm up the beef in the freezer, making it easier to slice thinly by hand.

3—Slice the Meat

Cut short ribs in half crosswise, then lengthwise into very thin slices. (Shown above: It’s better to have thinner, less-regular slices than thick, even slices. Either way, don’t stress; whatever you do will be more than fine.) Divide meat into 8 portions (about 8 oz. each), using sheets of parchment paper or plastic wrap as dividers.

Do ahead: Meat can be sliced 1 day ahead (it will start to oxidize after that). Cover tightly and chill, or freeze up to 1 week and thaw before cooking.

Lightly oil your griddle. 2) use the chop-pull method to lightly shred and spread the beef. 3) Apply the American provolone mix to make sure that beef isn't lonely.

Photo by Alex Lau

4—Get Griddling!

Sure, you don’t need a griddle to make a cheesesteak. But we guarantee it will be the hardest-working 16-pound slab of metal in your life. Our beloved Lodge griddle has a grease channel and a raised edge, ideal for scraping crusty bits off your spatula.

Key Move: The Chop-PullTo create a cheesesteak’s signature shreddy layers, use one spatula or heavy-duty scraper to anchor small bundles of meat to the griddle, then use another spatula to pull it apart (see center photo above). Don’t worry about getting the beef thoroughly browned; this stage is about breaking up and tenderizing the meat as it starts to cook.

Slice bread in half lengthwise, keeping a long side intact. Heat a large griddle across 2 burners over medium—a flick of water should sizzle on contact. (Or use a large cast-iron skillet and cook 1 portion at a time.) Lightly coat griddle with vegetable oil. Place 2 portions of meat (about 1 lb.) on griddle; season generously with salt and pepper. Cook, pressing down and pulling slices apart using 2 metal spatulas, until halfway cooked through (you should still see some raw spots). Scoot meat into 2 oblong portions no more than 1" high and top with some onion–bell pepper mixture. Top with 2 slices American cheese and 2 slices provolone cheese per pile. Cook, undisturbed, until meat is browned and crisp underneath and cheese is melted, about 4 minutes. Transfer each portion to a roll; slice in half crosswise. Repeat with remaining ingredients. Serve topped as desired.

Do ahead: Sandwiches can be made 20 minutes ahead; immediately wrap in parchment paper, then foil.

That last step is all important. Why the double-wrapped sandwiches? Sure, they look cool, but as every professional sandwich wrapper knows, it's all about preservation. Tinfoil locks in the heat, while parchment keeps things nice and tidy. You can wrap a sandwich super tight and open it up 20 minutes later to the same pull-y, cheesy goodness the people that actually showed up to the party on time enjoyed. That's called insurance.

Listen to the BA Foodcast for everything you should be cooking for the Super Bowl (Hoagies! Gumbo!), party etiquette (get out of the kitchen, please), and, of course, all things beer: